Potage Miss Betsy
From A guide to modern cookery, 1909
Serves 4
This soup is subject to variation.
Presented as published in 1909. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from A guide to modern cookery (1909) by A. Escoffier, page 146. The excerpt below is the record exactly as published.
POTAGE MISS BETSY Proceed exactly as for ‘‘ Potage a l’Aurore”’ (No. 715), but (1) flavour potage Miss Betsy with curry; (2) substitute for the celery peeled, cored apples cut into dice
Cook this with the app: pantry check, scaling, and the assistant.